Banana-Toffee Pie

• 3/4 cup graham crumbs
• 1/4 cup packed brown sugar
• 1/4 cup finely chopped pecans
• 1/4 cup butter, melted
• 1 pkg. (269 g) Kraft Caramels
• 1 Tbsp. water
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 2 bananas, sliced
• 2 cups thawed Cool Whip Whipped Topping

1. Heat oven to 350F.
2. Mix first 4 ingredients; press onto bottom and up side of 9-inch pie plate.
3. Bake 8 min.
4. ; cool completely.
5. Microwave caramels and water in microwaveable bowl on HIGH 1 to 1-1/2 min.
6. or until caramels are melted; stir until mixture is well blended.
7. Beat cream cheese in medium bowl with mixer until creamy.
8. Gradually beat in caramel sauce.
9. Spread bananas onto bottom of crust; top with cream cheese mixture.
10. Cover with Cool Whip.
11. Refrigerate 3 hours.

graham crumbs, brown sugar, pecans, butter, caramels, water, cream cheese, bananas, topping

Taken from www.kraftrecipes.com/recipes/banana-toffee-pie-167135.aspx (may not work)